CHICKEN RUBY

• porties: SERVES 4

Ingrediënten

700g skinless, boneless chicken thighs

20g unsalted butter, melted

1 quantity makhani sauce (page 360)

50ml double cream

FOR THE MARINADE

10g fresh root ginger, chopped

20g garlic (5-6 cloves), chopped

5g fine sea salt

1 tsp deggi mirch chilli powder

1½ tsp ground cumin

½ tsp garam masala (page 356)

2 tsp lime juice

2 tsp vegetable oil

75g full-fat Greek yoghurt

TO GARNISH

Ginger matchsticks

Coriander leaves, chopped

1 tbsp pomegranate seeds

Instructies

1. For the marinade, blitz the ingredients together in a blender to a smooth paste. Transfer to a bowl.

2. Cut the chicken into 4cm chunks. Add to the marinade and turn to coat. Cover and leave to marinate in the fridge for 6-24 hours.

3. Heat the grill to medium-high. Place the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for 8-10 minutes, until cooked through and nicely charred

4. Warm a large saucepan over a medium-low heat. Add the makhani sauce, cream and grilled chicken and simmer very gently for 10 minutes.

5. Serve the curry garnished with ginger matchsticks, chopped coriander and pomegranate seeds, with a bowl of steamed rice on the side.